Ingredients

Preparation

Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).

Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.

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Recent Review

I once tried the "colander method" and it was so dreadful that I purchased a spaetzle maker. This was my first use and I couldn't be more thrilled--well worth the purchase and single-use functionality to me. A cinch to use, and all cooked in a single batch! They are a little bland, but next time will back with some grated gruyere and perhaps ham as they do in the alps. Texture is perfect.